Cocoa Pancakes (Gluten-Free)

Here I am talking about pancakes again. I’ve been busy testing all sorts of pancake recipes, and I have yet to get sick of them. I just love the texture and flavor of pancakes. This recipe is the exact same as the last pancake recipe, but with the addition of cocoa powder. The cocoa adds a nice touch to the batter. You can add more if you like, but I don’t like the cocoa flavor to overwhelm the simple pancake flavor. The rich cocoa really shines with the extra virgin olive oil. I’d recommend you serve with fresh berries, powdered sugar and plenty of butter. Or you can always go the old-school route…with maple syrup and butter.

Cocoa Pancakes (Gluten-Free)

Makes 10-12 pancakes

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  • 4 oz. brown rice flour
  • 3 oz. sweet sorghum flour
  • 1 oz. tapioca starch
  • 1 teaspoon salt
  • 1 ½ teaspoon baking powder
  • 8 oz. water
  • 2 eggs
  • 2 oz. extra virgin olive oil
  • ½ teaspoon vanilla
  • 2 tablespoons cocoa powder


Measure dry ingredients using a kitchen scale, place all in large bowl. Add salt and baking powder. Whisk to aerate dry ingredients. Add in egg, water, olive oil and vanilla. Mix until ingredients are combined and smooth. Pre-heat skillet to medium-high heat. Make sure it is warm before adding oil. Add cooking oil (or preferred fat) and pour pancake batter onto skillet in small circles (I use a ¼ measuring cup).  Cook until golden brown on edges, there will be bubbles around the edges also, and flip to finish cooking, about 1-2 minutes. Serve warm.


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  1. I certainly don’t mind that you’re stuck on pancakes! I’m the same way with muffins. :-P
    These look delicious–I would definitely serve with lots of berries!

  2. made these but left out all of the water; it was wet enough without it. added sugar because they needed it. the batter is thinnish so I think I’ll add more flour.


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